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This blackened salmon recipe with cilantro lime butter may be the easiest and most delicious salmon recipe you’ll ever make. I love this recipe because it’s citrusy, salty, and a little spicy. This recipe is incredibly easy to make and it’s ready in about 20 minutes!
Blackening is a Cajun-style technique involving generously seasoning meat with a blend of spicy, smokey dry spices and pan-searing or grilling on high heat. It renders the meat with a dark caramelized crust thanks to the rub of spices. Also, see my blackened salmon with mango salsa recipe and cilantro lime chicken thighs!
My simple cilantro lime butter provides the ultimate complementary finishing touch to the dish. Just imagine garlic, lime zest, butter, and fresh cilantro infused with every bite. You can make this a full meal by serving with brussel sprouts or over my cilantro lime rice!
If you enjoyed this recipe, you should also try my popular garlic butter steelhead trout in foil, which has a very similar flavor profile to salmon. Also, take a look at my delicious bourbon-glazed salmon, salmon piccata, or grilled cedar plank salmon.
Table of Contents
Tips for Blackening Salmon
It’s easy to make homemade blackening seasoning with common household spices such as paprika, onion powder, garlic powder, salt, pepper, brown sugar, dried thyme, oregano, and cayenne pepper. There are also a handful of pre-made blackening spices out there, Old Bay being one of my favorites and most accessible.
It’s important to generously coat all four sides of a salmon filet in blackening seasoning for ultimate flavor and punch. Be sure to get skinless filets so you can season all sides. Some premade blackening seasoning can be a little spicy and or salty, so be sure to taste a little before using. Most of the time, you won’t need to add any additional salt to the dish.
Ingredient Notes and Substitutions
- Salmon filets: look for salmon filets that are roughly 1-1.5 inches thick and 6-8 ounce portions with the skin removed.
- blackening seasoning: make your own with paprika, onion powder, garlic powder, salt, pepper, brown sugar, dried thyme, oregano, and cayenne pepper, or use Old Bay or similar. Save the extra for my blackened salmon tacos!
- Butter: salted or unsalted can be used for the cilantro lime butter. Just be sure to let warm on the counter for 60+ minutes. You can alternatively heat in the microwave in 5-second intervals with the wrapper still on.
- Garlic: the best way to prepare garlic for compound butter is with a microplane. It will nearly cream the garlic into a paste that easily mixes.
- Lime zest: lime zest and juice add a burst of citrus to the fish and compound butter. You can optionally use lemon as well.
- Cilantro: cilantro has a very distinct profile that adds flavor and freshness. If you don’t like cilantro, substitute for fresh parsley.
See the recipe card for full information on ingredients and quantities below.
Step by Step Instructions
Step 1.
Leave butter on the counter to soften until easily maluble. Add softened butter, garlic, cilantro, and lime zest to a small bowl. Mix until combined. Serve soft for easy scooping or store in the fridge for later.
Step 2.
Combine all blackening season ingredients in a small bowl or container and mix to incorporate. This recipe makes 6 tablespoons so you will have plenty extra.
Step 3.
Generously season each salmon filet with blackening seasoning until fully coated on all sides. Squeeze fresh lime juice over each side of each filet and rub it into the salmon. Note: premade blackening seasoning tends to be salty. If you’re salt-sensitive, I’d recommend using a thin dusting.
Step 4.
Heat 1 tablespoon of oil in a cast iron skillet on medium-high heat. Once the pan starts to smoke, sear the salmon, undisturbed, for 3-4 minutes.
Step 5.
Flip and sear for 3-4 more minutes. For medium doneness (slightly pink silky center), the salmon should be done. For more well-done salmon that is flakey throughout, sear for 4-5 minutes per side. Plate and top each salmon filet with a spoonful of cilantro lime butter and serve with a lime wedge and additional chopped cilantro.
Salmon Internal Temperature
Similar to steak, salmon can be cooked to varying degrees of doneness (medium-rare, medium, or well-done).
For a medium-rare to medium finish, target an internal temperature of 125°F to 135°F upon removing it from the heat source. The residual heat will continue the cooking process as it rests. This will render a juicy silky center.
For well-done or fully cooked through salmon, remove from the heat just before 145°F. Salmon will be firm throughout and easily flake apart when tested with a fork. Per the United States Department of Agriculture (USDA), the thickest section of cooked salmon should attain a minimum internal temperature of 145°F. Use a digital thermometer if you’re unsure.
I don’t recommend cooking salmon over 145°F as it tends to dry out and get tough. 130°F is the sweet spot.
Expert Tips
- Do not move, prod, or poke salmon while cooking. Leave it alone to let a nice golden crust form.
- This recipe works best in a cast iron skillet or stainless steel pan.
- You can alternatively grill the salmon for 3-4 minutes per side on medium-high heat. Just be sure to grease the grates well to ensure it doesn’t stick to the grates.
- If you don’t have time to soften the butter, you can heat it in the microwave in 5-second intervals with the wrapper still on. 2-3 times is all you need for the perfect texture.
- For best results, avoid overcooking the salmon, as surpassing 145°F will lead to a tougher and drier texture.
More Salmon Recipes
Enjoy this recipe? If you made this recipe, please leave a ★ ★ ★ ★ ★ star rating in the recipe card below & a review in the comments!
Blackened Salmon with Cilantro Lime Butter Recipe
Ingredients
- 2-3 6-8 ounce salmon filets, skin removed
- 2-3 tablespoons blackening seasoning, such as Old Bay
- 1 tablespoon canola or vegetable oil
- lime wedges for serving
Cilantro lime butter
- 3 tablespoons butter, softened
- 1 garlic clove, finely minced or grated
- 1 lime, zested
- 3 tablespoons cilantro, finely minced
Homemade blackening seasoning (makes 6 tablespoons)
- 1 1/2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ground dried thyme
- 1 teaspoon ground black pepper
- 1 teaspoon brown sugar
- 1 teaspoon cayenne pepper
- 1 teaspoon dried basil
- 1 teaspoon salt
Instructions
- Leave butter on the counter to soften until easily maluble. Add softened butter, garlic, cilantro, and lime zest to a small bowl. Mix until combined. Serve soft for easy scooping or store in the fridge for later.
- Combine all blackening season ingredients in a small bowl or container and mix to incorporate. This recipe makes 6 tablespoons so you will have plenty extra.
- Generously season each salmon filet with blackening seasoning until fully coated on all sides. Squeeze fresh lime juice over each side of each filet and rub it into the salmon. Note: premade blackening seasoning tends to be salty. If you’re salt-sensitive, I’d recommend using a thin dusting.
- Heat 1 tablespoon of oil in a cast iron skillet on medium-high heat. Once the pan starts to smoke, sear the salmon, undisturbed, for 3-4 minutes. Flip and sear for 3-4 more minutes. For medium doneness (slightly pink silky center), the salmon should be done. For more well-done salmon that is flakey throughout, sear for 4-5 minutes per side.
- Plate and top each salmon filet with a spoonful of cilantro lime butter and serve with a lime wedge and additional chopped cilantro.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
THANKS FOR THIS AMAZING RECIPE
very good recipe.I love it too much.
I am one of those people who don’t like cilantro. Any substitute suggestions? Thank you.
Hard to substitute but you could try basil! It’s a totally different flavor but equally as good on salmon.
I made his tonight and holy Mack. It’s so good! We made grilled corn on the cob and put some of the cilantro lime butter on it. AMAZING!
Thanks Kate – the cilantro lime butter is like nothing else! Awesome idea with the corn – will have to give that a try.
Shawn! After I tried your bewitching pan seared filets, I invested in a cast iron skillet. Used it for the blackened salmon…heavenly! I used Old Bay, but only a scant teaspoon per filet. Here’s my conundrum. I’d like to make both, the filets and the salmon for guests tomorrow night. I have one cast iron skillet. Any advice on preparation and timing?
This sounds like a cooking show challenge. Great question. I have never tried this but here is what I’m thinking/some thoughts to consider. You could probably cook the salmon and steaks in the same skillet and follow the 2-2-6 filet method. The salmon will most likely cook at the same rate, maybe a little faster depending on how you like your salmon. I would cook your steaks as you would and pretend the salmon isn’t even there. My biggest worry is not the cook times conflicting, but the juices mixing in the skillet. The butter and steak run off could interfere with the salmon flavors and vise versa. Not sure if this will be issue or not for your guests. Alternatively you could use a regular non-stick pan for the salmon and leave the skillet for the steak. The cast iron skillet is my favorite, but you can blacken fish using a regular pan with very similar results. You could grill the salmon as a third option. And fourth… buy a second cast iron skillet 😉 I have 3! I hope this helps and good luck, Michele!
Thank you will go shopping today for ingredients
Thank you this looks very appealing and will certainly be cooking this, I have checked with a few retail shops but cannot find Old bay seasoning any suggestions.